stovetop corn salsa

Skip the grill and oven and make this Pan-Grilled Salsa instead! It's packed with sweet corn and summer flavor, but only takes 15 minutes to make.

Pan-Grilled Corn Salsa

medium-to-large ears of sweet corn, kernels removed

red bell pepper, finely diced

cumin

jalapeños, finely diced (remove seeds

red onion, finely diced

cilantro, finely chopped

lime

salt

Sear the Corn

Bring a large, nonstick sauté pan to medium-high heat. Once warm, add the corn kernels and bell pepper. Cook for 5-6 minutes, stirring occasionally; a brown/black film will start to form on the bottom of the pan. Deglaze the pan with 3 tablespoons of water, then use a firm spatula to scrape off the brown on the bottom of the pan &#8211; it will stick to the corn. Cook off the additional water, then deglaze the pan with an additional 3-4 tablespoons of water &amp; scrape. Turn off the heat once all of the excess water has evaporated, then stir in the ground cumin.

add the corn and bell pepper mixture to a mixing bowl with the jalapeño, red onion, cilantro, lime juice, and salt.

Serve

warm, or place in the fridge and allow the corn to chill completely before serving. Serve as desired; leftovers will keep in the fridge for up to 5 days.

Just made this fast and easy salsa, and it is heavenly. 
Used Serrano peppers instead of Jalapeño (since is what I had at hand). 
Lovely colors and quite refreshing.

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Pan-Grilled Corn Salsa

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